Edible microemulsions of oil, water, alcohols and surfactant

Abstract: The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, a hydrophilic surfactant, a first water miscible alcohol emulsifying agent, like ethanol, propanol and propylene glycol, a second water immiscible alcohol emulsifying agent, like a C₈-C₁₄ primary alcohol, and water.

Description: Field of the Invention The present invention relates generally to microemulsions of edible oils in a mixture of water, a water miscible alcohol, a water immiscible alcohol and a surfactant. Description of the Prior Art Microemulsions are emulsions formed from water, oil and one or more emulsifying agents or surfactants wherein the individual emulsified particles of oil have a diameter of less than 1/4 the wavelength of white light, i.e., a particle size of about 100 to 600Å, although the size of the dispersed droplets permits light to pass through the microemulsion, the system is not necessarily transparent. It is generally referred to as translucent. Such systems remain dispersed and do not achieve equilibrium as macroemulsions do, by separating into the original, mutually insoluble liquid phases. With the aid of surfactants, it is possible to produce macroemulsions which remain dispersed for periods of time as long as a few days or possibly more. Ultimately, however, macroemulsions achieve equilibrium by separating into the mutually insoluble liquid phases. On the other hand, microemulsions exhibit stability which may be measured in years. Microemulsions are formed spontaneously, without the need for any energy input when the components thereof are uniformly admixed with each other. Although such microemulsions may be caused to be formed spontaneously, selection of the components therefore and amounts thereof are critical in order to first, obtain such microemulsion and, second, obtain such an emulsion which is stable for any reasonable period of time (S.E. Friburg, J. Dispersion Science & Technology, Vol. 6, No. 3, pp. 317-337, 1985). As reported in the Friburg reference, short chain alcohols, such as isopropanol, which are soluble in the aqueous phase, are not useful as cosurfactants in oil-in-water microemulsions. US-A-4146499 is directed to a method for dispersing a water-immiscible liquid in an aqueous phase as a microemulsion. The method includes the step of selecting a primary surfactant, which is an amphiphatic substance, dissolving the primary surfactant in the water-immiscible liquid, dispersing the solution of the water-immiscible liquid and the primary surfactant into the aqueous phase wherein the water-immiscible liquid is to be dispersed and providing a secondary surfactant in the aqueous phase which has a higher HLB than the primary surfactant. US-A-4146499 discloses a long list of primary surfactants, which can be selected from the group consisting of sorbitan esters of fatty acids having 10 to 22 carbon atoms; polyoxyethylene sorbitan esters of C 10 to C 22 fatty acids having up to 80% ethylene oxide; polyoxyethylene sorbitol esters of C 10 to C 22 fatty acids; polyoxyethylene derivatives of fatty phenols having 6 to 20 carbon atoms in the fatty group, and up to 80% ethylene oxide; fatty amino and amido betaines having 20 to 22 carbon atoms in the fatty group; fatty alcohols of 5 to 16 carbon atoms; polyoxyethylene condensates of C 10 to C 22 fatty acids or fatty alcohols having up to 80% ethylene oxide; polyoxyethylene-polyoxypropylene block polymers having 10-80 weight percent ethylene oxide and a molecular weight of 900-16,000; fatty alkyl aryl sulfonates of 6 to 20 carbons in the fatty group; C 10 to C 22 fatty acid soaps of an alkali metal or ammonia, C 10 to C 22 fatty sulfates; C 10 to C 22 fatty sulfonates; C 10 to C 22 fatty amine oxides; fatty imidazolines of C 6 to C 20 carbon atoms in the fatty group, fatty amido sulfobetaines having 20 to 22 carbon atoms in the fatty group, fatty ammonium compounds having 20 to 22 carbon atoms, C 10 to C 22 fatty morpholine oxides, alkali metal salts of carboxylated ethoxylated C 10 to C 22 alcohols, ethylene oxide condensates of C 10 to C 22 fatty acid monoesters of glycine and C 10 to C 22 fatty acid mono, and diethanol amides. US-A-4146499 indicates that the secondary surfactant can be selected from the group consisting of ethoxylated sorbitan monoesters of C 12 -C 18 fatty esters, ethoxylated sorbitol monoesters of C 12 -C 18 fatty acids, ethoxylated nonylphenol having 8-15 ethylene oxide units per mol and lauryl alcohol-6-ethylene oxide. US-A-4568480 is directed to a microemulsion of water and an alkoxylated phenol derivative which may also contain an oil and an additional surfactant. US-A-5045337 discloses microemulsions which are thermodynamically stable, clear and homogeneous which are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. The microemulsions of that patent contain from 90% to 99.8% lipid material and from about 0.1% to about 5% of a polar solvent. The polar solvent can be selected from water, glycerine, propylene glycol and dipropylene glycol. A water-soluble agent containing a fat-soluble vitamin, such as vitamin A, is described in WPI Abstracts, AN 87-040923 (and in JP-A-62000419). This is produced by compounding (a) the vitamin, preferably in an amount of 0.5 to 30 weight %, (b) a water-soluble polyhydric alcohol such as ethylene glycol, preferably in an amount of 2 to 95%, (c) a polyglycerol fatty acid ester, prferably in an amount of 0.2 to 5 parts per part of the vitamin, (d) ethanol, preferably in an amount of 0.2 to 20%, and (e) water, preferably in an amount of 0.1 to 5 parts per part of the vitamin. US-A-4835002 is directed to an edible concentrated microemulsion of an edible essential oil, such as thyme oil, in a matrix of water and alcohol. The alcohol is selected from ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof. The microemulsion contains from about 1 to about 25% of the essential oil, from about 1 to about 25% of the essential oil, from about 1 to about 30% of at least one surfactant and at least 25 to 80% of the alcohol, with the balance being water. US-A-4835002 also includes a long list of surfactants which can be used in the microemulsions of that patent. While that patent provides a simple method for producing microemulsions from a number of essential oils, not all water immiscible oils can be made into microemulsions utilizing the surfactants and alcohols of US-A-4835002. US-A-4557734 teaches production of hybrid fuel microemulsions which are prepared from vegetable oil, such as soybean oil, methanol or ethanol, a straight-chain isomer of octanol, and optionally water. Examples 1 and 3 of this document describe production of such fuels using soybean oil, anhydrous methanol and 2-octanol. Example 3 mixes triolein, various individual C 4 to C 14 alkanols and water to provide a comparison of the water tolerance of 1-octanol to other 1-alkanols. In DE-A-2829617 there are described microemulsions for use in recovering petroleum in beds containing water of high salinity. These comprise a mixture of water containing an excess of mono- and divalent salts, a hydrocarbon, an amphoteric surfactant, and a co-surfactant comprising at lest one C 1 to C 10 alcohol. Accordingly, it is a principal object of the present invention to provide a simple method for the preparation of microemulsions from food oils which do not form microemulsions in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof. Summary of the Invention The present invention is directed to an edible microemulsion comprising (a) an oil which is present at a level of from 1% to 25% by weight and which is selected from aromatized coffee oil and oil-soluble egg flavor and which does not form microemulsions in a matrix of water and an alcohol selected from ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, (b) a hydrophilic surfactant, (c) a first water miscible alcohol emulsifying agent which is selected from ethanol and propanol, and which is present at a level of from 10% to 15% by weight, (d) a second water immiscible alcohol emulsifying agent which is selected from C 8 -C 14 primary alcohols and which is present at a level of from 5% to 15% by weight, and (e) water which is present at a level of from 35% to 50% by weight, the ratio of total alcohol emulsifying agents to surfactant being in the range of from 0.4:1 to 1.2:1. Detailed Description of the Invention The present invention provides an extremely simple method for preparing microemulsions, which method does not require any mixing steps. As used herein, the term "oil" for use in the microemulsions of the invention includes non-miscible fluid substances which are utilized in the food industry for flavoring purposes, as well as mixtures of such immiscible food flavorings and triglyceride oils. The oils of the present invention do not form microemulsions in a matrix of water and an alcohol selected from ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, i.e., the oils to which the method of the present invention is directed are oils which cannot be formed into microemulsions utilizing the method disclosed in US-A-4835002 discussed hereinabove. Such oils are aromatized coffee oil and oil-soluble egg flavor. The oil is present in the microemulsion of the present invention at a level of from 1% to 25% and most preferably from 5% to 15%. All percentages used herein are by weight unless otherwise indicated. The preparation of the microemulsions of the present invention relies upon the interaction of a hydrophilic surfactant, a first water miscible alcohol emulsifying agent and a second water immiscible alcohol emulsifying agent in an oil/water system. The microemulsions of the present invention are easily prepared by simply combining the various components followed by a brief period of low shear mixing. Any of the well known hydrophilic surfactants used to make oil/water emulsions can be used, such as polyoxyethylene (20) sorbitan monooleate (Tween 80), polyoxyethylene (20), sorbitan monostearate (Tween 60), polyglycerol esters of fatty acids and sugar esters. In general, the hydrophilic surfactant will be present at relatively high levels of from 20% to 35%. The first water miscible alcohol emulsifying agent is a short chain alcohol selected from ethanol and propanol. The first water miscible alcohol emulsifying agent is present at a level of from 10% to 15%. The second water immiscible alcohol emulsifying agent is a higher chain alcohol selected from C 8 -C 14 primary alcohols, most preferably dodecanol. The second water immiscible alcohol emulsifying agent is present at a level of from 5% to 15% of the microemulsion. The second water immiscible alcohol emulsifying agent is soluble in the first water miscible alcohol and is also soluble in the oil. The microemulsions of the invention also include from 35% to 50% of water. It is an important aspect of the present invention that the ratio of total alcohol to surfactant is in the range of from 0.4:1 to 1.2:1. These ratios are very low compared to prior art microemulsions and are indicative of the high levels of use of the hydrophilic surfactant required to form microemulsions of this class of oils to which the present invention is directed. The following examples further illustrate various features of the invention. Examples 1 to 10 are Comparative Examples. Examples 11 to 16 illustrate the invention. Examples 1 to 10 Various compositions were prepared from an aromatized coffee oil (ACO) and an oil soluble egg flavor (EF). The compositions were prepared by combining all of the components set forth in Table 1 hereinbelow and gently mixing the components with a spatula. Example 1 Example 2 Example 3 1.0 g ACO 1.0 g ACO or EF 1.0 g ACO or EF 4.0 g Tween 80 4.0 g Tween 80 4.0 g Tween 80 6.0 g Water 6.0 g Water 6.0 g Water 2.4 g Butanol 4.0 g Glycerol 4.0 g Ethanol Example 4 Example 5 Example 6 1.0 g ACO or EF 1.0 g ACO or EF 1.0 g ACO or EF 4.0 g Tween 80 4.0 g Tween 80 4.0 g Tween 80 6.0 g Water 6.0 g Water 6.0 g Water 1.5 g Ethanol 4.0 g Prop.glycol 1.5 g Ethanol 3.5 g Glycerol 4.0 g Prop.glycol Example 7 Example 8 Example 9 1.0 g ACO or EF 1.0 g ACO 1.0 g ACO or EF 4.0 g Tween 80 4.0 g Tween 80 4.0 g Tween 80 6.0 g Water 6.0 g Water 6.0 g Water 2.0 g Dodecanol 1.5 g Butanol 2.0 g Ethanol 1.5 g Dodecanol 1.0 g Pentathenol Example 10 1.0 g ACO 4.0 g Tween 80 6.0 g Water 0.7 g Dodecanol 2.0 g Prop.glycol None of Examples 1-10 produced a microemulsion of the aromatized coffee oil (ACO) or the oil soluble egg flavor (EF). It is not possible to produce oil/water microemulsions of the ACO and EF using ethanol, propylene glycol, glycerol. Examples 11 to 16 The following components were combined with the indicated levels of ethanol and dodecanol as set forth in Table 2. Example 11 Example 12 Example 13 1.0 g ACO 1.0 g ACO 1.0 g ACO or EF 3.0 g Tween 80 3.0 g Tween 80 4.0 g Tween 80 4.0 g Water 4.0 g Water 6.0 g Water 1.5 g Ethanol 1.5 g Ethanol 1.5 g Ethanol 1.5 g Dodecanol 0.7 g Dodecanol 0.7 g Dodecanol Example 14 Example 15 Example 16 1.0 g ACO 1.0 g ACO 1.0 g EF 3.5 g Tween 80 3.0 g Tween 80 4.0 g Tween 80 7.0 g Water 6.0 g Water 6.0 g Water 1.5 g Ethanol 1.5 g Ethanol 1.5 g Ethanol 1.2 g Dodecanol 1.7 g Dodecanol 0.8 g Dodecanol All of the above Examples 11-16 provided an O/W microemulsion. The various weight ratios of the constituents of the microemulsions of Examples 11-16 are tabulated in the following Table 3: Example Total Wt in Grams Oil/Surfactant Ratio of Alcohol/Surfactant Alcohol/Water 11 11.0 0.33 1.00 0.75 12 10.2 0.33 0.73 0.55 13 13.2 0.25 0.55 0.36 14 14.2 0.29 0.77 0.39 15 12.57 0.33 0.86 0.43 16 13.3 0.25 0.58 0.38

Claims: An edible microemulsion comprising (a) an oil which is present at a level of from 1% to 25% by weight and which is selected from aromatized coffee oil and oil-soluble egg flavor and which does not form microemulsions in a matrix of water and an alcohol selected from ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, (b) a hydrophilic surfactant, (c) a first water miscible alcohol emulsifying agent which is selected from ethanol and propanol, and which is present at a level of from 10% to 15% by weight, (d) a second water immiscible alcohol emulsifying agent which is selected from C 8 -C 14 primary alcohols and which is present at a level of from 5% to 15% by weight, and (e) water which is present at a level of from 35% to 50% by weight, the ratio of total alcohol emulsifying agents to surfactant being in the range of from 0.4:1 to 1.2:1. An edible emulsion according to claim 1 wherein said hydrophilic surfactant is selected from polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (20) sorbitan monostearate, polyglycerol esters of fatty acids and sugar esters. An edible emulsion according to claim 1 or claim 2, wherein said hydrophilic surfactant is present at a level of from 20% to 35% by weight. An edible emulsion according to any one of claims 1 to 3, wherein said second water immiscible alcohol emulsifying agent is dodecanol.

Inventors: GAONKAR ANILKUMAR GANAPATI, GAONKAR, ANILKUMAR GANAPATI
Applicants: KRAFT FOODS INC, KRAFT FOODS, INC.
Application year: 1994
Main classification: A23L1
IPC codes: A23L1, A23D7